Sour Ale - Gueuze (BJCP 2008) - Beer Recipes | Brewer's Friend
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Sour Ale - Gueuze (BJCP 2008)




Top 10 Gueuze (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Base Gose (with fruit addition)
6 gal 4.92% 0 1.051 1.013
All Grain 3134
Barrelled Honey Gueuze Round 5
15 gal 5.76% 0 1.048 1.005
BIAB 2978
kettle sour
5.5 gal 6.03% 14.3 1.062 1.016
Partial Mash 2882
Lambic using Turbid Mash
12 L 6% 9.27 1.050 1.004
BIAB 2814
Smoked Gose
4 gal 4.32% 13.27 1.044 1.011
All Grain 2569
Ginger Gose
5.5 gal 4.91% 8.18 1.045 1.007
BIAB 2355
Simple Gueuze
5.5 gal 4.64% 0 1.044 1.008
All Grain 2154
Pop gueuze the weasel
5 gal 5.64% 0 1.053 1.010
All Grain 1853
Psudo-Lambic
6 gal 4.97% 6.97 1.047 1.009
All Grain 1788
Sour Cherry Gose
5.5 gal 5.25% 18.96 1.054 1.014
BIAB 1769

Newest Gueuze (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Peach Melba Sour
12 L 4.08% 12.26 1.036 1.005
extract 13
Awesome Recipe
214 gal 7.47% 0 1.076 1.019
All Grain 27
Gose 8%
310 gal 9.25% 13.64 1.082 1.011
All Grain 50
Philly Gose
335 gal 5.58% 0 1.050 1.008
extract 53
Pomegranate Pride
10 gal 4.96% 5.08 1.044 1.007
extract 41
Sour Smoothie
4.5 gal 6.21% 12.82 1.059 1.012
All Grain 65
my first sour
100 L 4.49% 6.56 1.043 1.009
All Grain 95
Lime Gose
2.5 gal 5.05% 7.76 1.043 1.005
BIAB 99
59 うめ
450 L 5.96% 9.97 1.050 1.005
All Grain 139
Salty Coriander Gose - Philly Sour
3 gal 6.22% 11.85 1.060 1.013
BIAB 324

Fermentables Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 28 German Grain acidulated malt 3.4°L
27 11% 2% - 26%
German - Pilsner 24 German Grain base malt 1.6°L
38 49% 20% - 100%
American - White Wheat 24 American Grain base malt 2.8°L
40 36% 6% - 50%
US - Pale 2-Row 24 US Grain base malt 1.8°L
37 45% 10% - 76%
American - Pilsner 20 American Grain base malt 1.8°L
37 39% 22% - 64%
German - Wheat Malt 19 German Grain base malt 2°L
37 38% 4% - 60%
American - Wheat 16 American Grain base malt 1.8°L
38 40% 20% - 61%
Flaked Wheat 10 Adjunct raw 2°L
34 18% 6% - 36%
Rice Hulls 10 Adjunct other 0°L
0 4% 2% - 5%
German - Bohemian Pilsner 9 German Grain base malt 1.9°L
38 45% 35% - 61%

Hops Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 17 3.5 84% 50% - 100%
Mosaic 6 12.5 53% 20% - 100%
Citra 6 11 49% 14% - 100%
Hallertau Mittelfruh 5 3.75 80% 50% - 100%
Fuggles 5 4.5 93% 67% - 100%
Tettnanger 4 4.5 67% 50% - 100%
Willamette 4 4.5 88% 50% - 100%
Cascade 4 7 100% 100% - 100%
Domestic Hallertau 3 3.9 100% 100% - 100%
Galaxy 3 14.25 76% 29% - 100%

Steeping Grains Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 2 German Grain acidulated malt 3.4°L
27 100% 100% - 100%

Yeasts Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 17 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 11 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - Lactobacillus 5335 7 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - German Ale 1007 7 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - German Ale Yeast K-97 6 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - German Ale/ Kölsch Yeast WLP029 5 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Roeselare Ale Blend 3763 4 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F

Other Ingredients Used In Gueuze (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 17 Water Agt Mash 20% 0% - 55%
Coriander Seed 14 Spice Boil 44% 0% - 100%
Irish Moss 10 Fining Boil 42% 0% - 100%
Sea salt 9 Spice Mash 37% 1% - 100%
Lactic acid 8 Water Agt Kegging 62% 17% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 31% 0% - 75%
Table Salt 6 Water Agt Boil 12% 0% - 53%
Epsom Salt 4 Water Agt Mash 9% 0% - 28%
Whirlfloc 4 Fining Boil 39% 12% - 90%
Yeast Nutrient 4 Other Boil 42% 0% - 100%

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